Becky's Food Page 46 Quiche Lorraine.
June 3rd 2009
- Preparation time: 45 minutes + refrigeration
- Total cooking time: 55 minutes
- Serves 4
- 1¼ cups (155g/5oz) plain flour, sifted
- 100g (31/3oz) cold butter, chopped
- 2-3 tablespoons cold water
- 3 rashers bacon, finely sliced
- 60g (2oz) Gruyere or Swiss cheese, grated
- ½ cup (125ml/4 fl oz) cream
- ½ cup (125ml/4 fl oz) milk
- A pinch of nutmeg
- Chopped chives, optional
- Combine the flour and butter in a large bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs
- Stirring with a knife, gradually mix in enough water to combine. Turn the pastry onto a lightly floured work surface and rub gently together until smooth.
- Roll the pastry out between 2 sheets of baking paper large enough to fit into a greased shallow 23 cm (9inch) loose-bottomed flan tin.
- Preheat the oven to moderate 180C (350F/Gas 4). Ease the pastry into the tin. Refrigerate for 15 minutes.
- Lay a sheet of baking paper over the pastry base. Fill with dried beans or rice. Bake for 10 minutes. Remove the paper and beans or rice. Cook the base for a further 10 minutes. Remove from the oven and cool completely
- Cook the bacon in a frying pan over a medium heat until crisp. Sprinkle the bacon over the pastry base. Scatter the grated cheese over the top.
- Place the flan tin on a baking tray. Whisk the eggs, cream, milk, nutmeg and some pepper in a jug. Pour the egg mixture over the bacon and cheese. Sprinkle with chives, if you wish. Bake the quiche for 30 minutes or until golden and set. Serve hot or cold.
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